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Preheat the oven to 450 degrees. Place an oven rack on a lower shelf. Dust a pizza pan with flour or cornmeal.

Divide the pizza dough in half. Pat or roll one half of the pizza dough into a 14-inch round and place on the prepared pan. Evenly sprinkle all of the ingredients over the pizza dough, leaving a 1-inch rim of uncovered dough around the edge. Pat or roll the remaining pizza dough into another 14 inch round. Place the second piece of dough over the toppings. Seal the pizza by pulling a bit of the bottom crust up and over the top crust and pinching or crimping tightly. Repeat this all the way around the circumference to form a large pie shape.

Bake the pizza in the preheated oven for 18-20 minutes, until the dough is crusty and brown and the filling is cooked through. Brush the top of the pie lightly with the egg wash and return to the oven for 1-2 minutes to glaze.

Remove the pizza from the oven and let rest for 5 minutes before slicing into wedges. Serve hot.

To make individual stuffed pizzas, divide the pizza dough equally into 16 balls. Roll or stretch the pieces into 4-5 inch rounds. Equally divide the filling onto 8 of the rounds and top with the remaining discs of dough. Pinch to seal as for the large pie and bake on 2 well floured pizza pans or a preheated pizza stone for 10-12 minutes until brown and crisp. Glaze with egg wash and return to oven for 1 minute for a nice shine. Serve hot.